To make Shorba: Heat oil in large pot over medium heat. Add kale stems, potato, ginger, garlic, jalapeños, coriander, and turmeric, and sauté 2 minutes. Add broth, cover, and bring to a boil. Simmer 10 minutes, then add kale leaves. Cover, and simmer 20 minutes more, or until potatoes and kale are tender. Stir in tomato purée, and season with salt and pepper, if desired.

Blend mixture in batches in blender or food processor until very smooth.

To make Raita: stir together yogurt, cucumber, cumin, and salt in bowl. Swirl 3 Tbs. Raita into each bowl of Shorba.